WHAT WOULD YOU GET IF YOU COMBINED THE WORLD’S TASTIEST FOOD WITH THE MOST HEALTHFUL?

I’m taking about bacon and fish, in case you didn’t guess. If you have family members who don’t like fish, this might just convert them. (Squeeze the lemon over it before serving and tell them it’s sea bacon.)

Kippered HerringImagine bacon made of fish; that’s kippered herring. The whole fish are split from head to tail, soaked in brine then smoked. Scrambled eggs and broiled tomatoes are traditional accompaniments.

If kippered herring is purchased frozen, follow thawing and cooking directions on package. Recipe can be halved or doubled using appropriately sized pan.

Directions: Preheat broiler. Rinse herring and pat dry. Leave tail intact to facilitate boning, but head can be removed if it is included.

Place butterflied herring, skin-side-down, on well-greased broiler pan. Dot with butter. Broil about 5 inches from heat source for 2 to 3 minutes or until brown. Turn skin-side-up and broil for an additional 2 to 3 minutes or until brown, for a total of 4 to 6 minutes. Cut each fish in half to make 4 servings and top each with a slice of lemon.

“A broiled or grilled tomato is part of a full English breakfast (a fry-up), which might also include fried eggs, fried mushrooms, fried potatoes, rashers (that’s Canadian bacon to Americans—American-style bacon is streaky bacon to Brits), kippered herring, sausages, baked beans, and fried bread, served with hot tea. If you want it all, order a Full Monty.”

Broiled Tomatoes A fabulous side dish anytime, but especially good with eggs and sausage or kippers for breakfast. Prepare them in advance and just tuck them under the broiler when you put the kettle on.

Directions: Grease a small broiler-safe pan. Cut tomatoes in half vertically. Cut out stem button and make several slashes across the core but not into the wall of the tomato. Sprinkle lightly with salt. Invert on paper towels and let drain for 10 minutes. Heat oil in a small skillet over medium heat. Place tomatoes, cut-side-down, in the hot pan. Let tomatoes cook without moving for about 5 minutes or until brown. (You can tell when they are brown by looking at the edges.) Remove tomatoes from skillet and place cut-side-up in prepared pan. (Can be prepared to this stage in advance and refrigerated. Broil just before serving.)

Preheat broiler. Put minced garlic in the hot skillet and cook, stirring, for a few seconds. Add white wine and cook and stir for about 3 minutes or until most of the wine has boiled off. Pour liquid from skillet over tomatoes. Sprinkle with additional salt to taste and fresh black pepper. Top with grated Parmesan. Place tomatoes under broiler for about 5 minutes or until top is brown. Transfer tomatoes to serving dish and spoon drippings from pan over them. Garnish with fresh basil, and serve hot.

“Your rainment, O herring, displays the rainbow colors of the setting sun, the patina on old copper, the golden-brown of Cordoba leather, the autumnal tints of sandalwood and saffon. Your head, O herring, flames like a golden helmet, and your eyes, are like black studs in circlets of copper.”– Joris Karl Huysmans (1848-1907)

This website is intended to serve as a guide to great-tasting, low-carbohydrate cooking. The author is neither a physician nor a
nutritionist. None of the content of this site is intended to treat any disease or medical condition. If you believe you have a health problem,
consult your physician. Information on this site is believed to be accurate, but is solely informational and educational and is in no way
warranted for accuracy or completeness. No information on this site is intended to be a replacement for the advice of your physician or
nutritionist.

Except where noted, all of the photographs featured on this site were taken by me, usually in my own kitchen, of freshly prepared dishes.
The exception being any pictures that show me or hands; the hands are mine and my husband will have been the one to press the button
for those shots.